recipe
INGREDIENTI: (PER 4 PERSONE)
- 280 g di riso carnaroli
- 12 gamberi tagliati a pezzetti
- mezzo bicchiere di vino bianco
- 40 g di cipolla tritata finemente
- 80 g di burro
- 40 g di parmigiano
- 1 cucchiaio di radice di zenzero grattuggiata
- pepe nero macinato fresco
PER LA CREMA DI GAMBERI
- Le teste dei gamberi
- 1 carota
- 1 gambo di sedano
- 1 cipolla
- 1 bicchiere di vino bianco
- mezzo bicchiere di cognac
- 2 dl di panna fresca
PROCEDIMENTO:
PER LA CREMA DI GAMBERI:
Far rosolare le verdure tagliate a pezzettoni con un cucchiaio di olio d' olive
Peel the prawns, remove the pulp from the refrigerator and add the heads and carpace to the browned vegetables.
Leave to brown until cooked. all will not have taken an amber color and wet with cognac.
Let it evaporate, add the white wine and when it is cooked; also evaporated cover everything with cold water.
Leave to cook for at least 45 minutes, blend and pass through a fine sieve.
Add the cream and let it cook for about 10 more minutes. If the cream is too liquid, thicken it with the cornstarch.
Proceed with the preparation of the rice:
In a saucepan, brown the onion with a spoonful of olive oil.
Add the rice, let it toast for a couple of minutes and pour over the white wine.
When the wine will be; evaporated, sprinkle the rice a little at a time with the prawn cream, stirring repeatedly with a wooden spoon until desired cooking (about 16/28 minutes).
When almost cooked, sauté the prawns with a drizzle of olive oil.
Check the flavour, add the ground pepper, the grated ginger and a pinch of salt if necessary.
Remove from the heat and stir in the knob of butter and the Parmesan.
Serve the rice by distributing the prawns on the surface.
TOOLS FOR COOKING:
- SHORT NON-STICK CASSEROLE https://www.pentoleprofessionali.it/casseruola-bassa-antiaderente-spessore-5-millimetri-con-due-maniglie-inox-29423
- PAN NON-STICK STAINLESS STEEL https://www.pentoleprofessionali.it/it/padelle/in-acciaio?ordine=&src=&stato_vendita=&tag=&fltr-rivestimento-antiaderente =
- LOW COPPER CASSEROLE https://www.pentoleprofessionali.it/casseruola-bassa-rame-liscio-stagnato-a-mano-con-maniglie-in-ottone-2040
- for serving pans &n bsp;from the 1932 collection of Pentole Agnelli https://www.pentoleprofessionali.it/it/ricerca?src=1932
Enjoy your meal!!!